About Kasha
Kasha is a hearty porridge that has been enjoyed for centuries. Its name refers to its sole ingredient of roasted buckwheat kernels. Kasha can also be made from millet, rye, wheat, oats and rice--it all depends on the location of production. The grain is a traditional food rooted in Eastern Europe that is renowned for its hearty texture and grainy taste that can be enjoyed as savory side dish or meal. Add this to my Recipe Box.
History of Kasha
Kasha is rooted in Russian culture, where it was originally eaten for a ceremonial meal, solely for royal weddings and feasts. It soon became very common, mainly since it is easy to prepare and can feed numerous people. It became the second-most-common food in Russia, next to bread. It also was beneficial to the poor since it was a filing food that supplemented the diet with essential nutrients for a low cost.
Uses of Kasha
Kasha is renown for its flexibility and versatility--it can be cooked using various methods and ingredients. It is commonly enjoyed as a side dish but is also flexible enough to be placed in breads, desserts and soups for an added texture and flavor. Kasha can also be prepared sweet or savory and can be altered to personal taste and preference.
Cooking with Kasha
Kasha is relatively easy to prepare. The cooking process involves pouring kasha into a pot of boiling water. Butter, bouillon, salt and pepper can also be added to the pot for flavor. The pot is then covered as the kasha is cooked on a low heat for 10 minutes or until the water has been absorbed. The pot is then removed from the heat, and the kasha is fluffed with a fork and is then ready to eat.
Kasha Preparation
Kasha can be cooked and prepared so that it is in various states, including liquid, viscous and crumbly. Liquid kasha is the most common type, which involves adding milk or water. During this process, kasha becomes mushy and has a consistency similar to soup. Viscous kasha is prepared similarly to liquid kasha, but with less milk or water. Instead, the kasha is a sticky and gummy texture. Another way to prepare kasha--and often considered the most difficult--is crumbly kasha. In this method, kasha and water or milk is boiled in a frying pan. The kasha then becomes crunchy and crisp, and is generally used to add definition to some desserts.
Health Information
As a 100 percent buckwheat-based food, kasha is considered a food that is a part of a healthy diet. Since buckwheat is actually a fruit, Kasha is low in fat and sodium, contains no cholesterol and is free of gluten, making it safe for those who cannot tolerate gluten. Kasha also contains vitamins, minerals and nutrients such as dietary fiber, photochemical and B vitamins without the addition of artificial preservatives and other additives.
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